Low carb burger buns are easy homemade gluten free keto bread buns with a soft brioche texture. No yeast or eggs in those buns only nourishing almond flour, coconut flour and psyllium husk for a 100% Vegan and paleo burger.
Cover a baking tray with a piece of parchment paper. Spray oil on your paper if your paper brand tend to stick to baked goods. Set aside.
Weight all your flours in separate bowls : coconut flour, almond meal and psyllium husk. I highly recommend weighting the ingredients in grams (or oz) rather than cups for perfect result.
In a large mixing bowl, add all the dry ingredients you previously prepared, give a good stir.
Add in the rest of the ingredients: olive oil, baking soda, apple cider vinegar salt and water.
Stir vigorously with a spatula at first, for about 30 seconds. Then use your hands and knead the dough for an extra 60 seconds. It will be very liquid and moist at first getting dryer as you go. You should be able to form a ball of dough after 90 seconds. Be patient you need those 90 seconds.
Gather the dough to form a ball, it will be very soft and moist and that is what you want. Set aside for 10 minutes in the mixing bowl. This step is crucial to let the fiber from the psyllium husk to absorb the extra moisture and create an elastic soft dough.
Knead the dough for an extra 30 seconds and divide into 6 even pieces (or 4 if you want to make large buns, but I found them very fufilling and recommend making 6 smaller buns)
Roll each pieces into a ball.
Place each balls on the prepared baking tray, leave at least 1 thumb between each buns. They won't expand while baking by it is better if they don't touch each others.
Press each balls with your hand palm, to flatten the ball slightly and form a lovely burger bun shape.
Brush a tiny amount of water on the top of each burger buns and sprinkle sesame seeds on the top. The water will stick the seeds to the top and give a crispier crust to the buns while staying soft enough in the center to mimic a brioche bun.
Bake for 20-25 minutes in the center level of the oven, or until the top is crispy and brown/dark.
Cool down on a cooling rack for 20 minutes.
Slice in half using a bread knife. Feel free to toast the inside of the bread, on the grill mode of your oven to get the center crispy if it is how you like your burger buns.
Creating your low carb beef burger
I recommend adding one slice of cheddar cheese on each burger bun half. Bring back to the oven on grill mode on top shelf for about 1 minute or until cheese is melted.
Add lettuce, tomato slice, grilled onion and beef patties or any toppings you like. I recommend my sugar free homemade ketchup as a sauce.
You can store them up to 5 days at room temperature. I recommend wrapping the burger buns into a clean towel to keep them moist. You can toast them or bring back to the oven few minutes before serving if you want them to crisp a little more.
You can also freeze those buns up to 3 months in zip bags. I recommend slicing the buns in half before freezing. Defrost on a cooling rack the day before, at room temperature. Toast or rewarm in the oven to had some crisp on the crust.
Net carb per large bun (recipe makes 6 large buns): 6.4 g net carbs